New York Strip with Maitre Butter, Horseradish Mashed Potatoes, and Asparagus Sizzle up a restaurant-worthy steak dinner at home that's bursting with bold flavors and irresistible textures. This intermediate-level recipe yields 4 servings and takes 1 hr 10 min total (1 hr active, including resting).
- Nutritional Facts per Serving (1 of 4): Calories 1142, Total Fat 87 g, Saturated Fat 41 g, Carbohydrates 55 g, Dietary Fiber 9 g, Sugar 7 g, Protein 38 g, Cholesterol 256 mg, Sodium 1354 mg
Ingredients
Steak:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- Kosher salt
- Two 2- to 2 1/2-inch-thick New York strip steaks, at room temperature
- Olive oil for cooking
- 1 head garlic, halved horizontally
Asparagus:
- 1 bunch asparagus, trimmed
- Olive oil for cooking
- 2 shallots, finely diced
- Pinch of crushed red pepper flakes
- Kosher salt
Potatoes:
- 4 Yukon gold potatoes, cut into large chunks
- Kosher salt
- 1/2 cup heavy cream
- 1/2 stick (4 tablespoons) unsalted butter, cut into pats, plus 2 tablespoons cold unsalted butter
- Half of an 8-ounce jar of prepared horseradish
Compound Butter (Maitre Butter):
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/4 cup flat-leaf parsley, finely chopped
- 2 tablespoons Dijon mustard
- Zest and juice of 1 lemon
- Kosher salt
Directions
- Prepare the steak: Preheat oven to 400F. Mix garlic powder, onion powder, cayenne, and 2 tablespoons kosher salt. Rub generously over steaks; rest 10 minutes for juicy perfection.
- Blanch asparagus: Boil salted water. Prep ice bath with salt. Blanch asparagus 1-2 minutes until crisp-tender; shock in ice. Drain and reserve for a vibrant side.
- Sear steaks: Heat cast-iron skillet over medium-high with shimmering olive oil. Sear steaks on all sides for golden crust, ~8 minutes.
- Roast steaks: Discard excess fat. Add garlic halves cut-side down, drizzle 1 tablespoon oil. Roast in oven to 120F internal for medium-rare, ~12 minutes. Rest steaks and garlic 10 minutes.
- Cook potatoes: Simmer potato chunks in salted water until fork-tender, 10-12 minutes. Drain; return to pot.
- Make compound butter: Blend softened butter, parsley, Dijon, lemon zest/juice, and salt. Set aside to elevate your steak.
- Mash potatoes: Warm cream. Beat potatoes smooth; add cream, 4 tablespoons butter pats, and horseradish. Beat creamy; season, fold in 2 tablespoons cold butter for silkiness.
- Saut asparagus: Heat oil in saut pan. Cook shallots, salt, red pepper flakes until translucent, ~2 minutes. Toss in asparagus to warm, ~1 minute; season.
- Serve with flair: Slice rested steak thickly. Top with compound butter and pan drippings; melt 30 seconds in oven. Plate with roasted garlic, asparagus, and mash dig in hot!
